Whole Grain Bread
Nutritious bread packed with seeds and whole grains
Ingredients
- Strong whole grain flour 500g
- Active dry yeast 7g
- Warm water 350ml
- Honey 2 tbsp
- Olive oil 2 tbsp
- Salt 1 tsp
- Mixed seeds (sunflower, pumpkin, flax) 100g
- Rolled oats 50g
Method
1
In a large mixing bowl, combine the flour, yeast, and salt. Make a well in the center.
2
Dissolve the honey in warm water (about 37°C) and add to the flour mixture along with the olive oil.
3
Mix to form a rough dough, then turn out onto a lightly floured surface.
4
Knead for 10-15 minutes until smooth and elastic, adding more flour if the dough is too sticky.
5
Add the mixed seeds and rolled oats, kneading until they are evenly distributed throughout the dough.
6
Place the dough in a greased bowl, cover with a clean tea towel, and let rise in a warm place for 1-2 hours until doubled in size.
7
Punch down the risen dough and shape into a loaf. Place in a greased 2lb loaf tin.
8
Cover and let rise again for 30-45 minutes until the dough reaches the top of the tin.
9
Preheat oven to 200°C (180°C fan) and bake for 35-40 minutes until the loaf sounds hollow when tapped on the bottom.
10
Remove from the tin and cool completely on a wire rack before slicing.
Pro Tips
- Use fresh yeast for the best results - check the expiration date before using.
- The water should be warm but not hot - too hot water will kill the yeast.
- Kneading develops the gluten, which gives the bread its structure and texture.
- Let the bread cool completely before slicing to prevent it from becoming gummy.
- Store in an airtight container for up to 5 days, or freeze for longer storage.